Avial

                                             Avial

Avial is a combo of veggies in coconut gravy.Its a tradiotional dish of kerela.Usually on Pongal day my mom makes Avial,Variety of Chips made out of potatoes,sweet potatoes,Raw plantains and Sweet Pongal to finish up the meal.When I started cooking I didnot try Avial for a very long time because I have always heard my mom say that,if the veggies are over cooked the taste of Avial is lost.I should say it took me few attempts  not to over cook the veggies and their crunchiness is maintained.If you have variety of veggies ,I would say its the easiest to cook anytime.My Pic here doesn't show all the veggies here like carrots,sweet potatoes.I was skeptical posting it,but will change the pic when I get the right one.

Avial

Ingredients

String Beans 1/4 lb

Carrots 2

Sweet Potatoe 1/2

Potatoe  1

Chayotte squash 1

Yellow Pumkin  Few Pieces Diced

Yellow Pumkin   Few Pieces Diced

Peas   A handfull

Raw Mangoe  Few Pieces(optional)

Feel free to add any of your favorite veggies
To Grind to a Paste

Shredded Coconut  1/2 cup

Cumin Seeds/Jeera   2Tsp

Green Chilies   5 (to your taste)

Salt to your taste

Coconut Oil  2 Tsp

Curry Leaves 1spring

Mustard Seeds 1 tsp

Asfoetida/Hing  A Dash

Turmeric 1/2 tsp

Yougurt 1/2 cup


Method
1.Cut the veggies to long pieces about an inch .

2.In a sautee pan take 1/2 cup water , add all the veggies and turmeric to it .Sprinkle with salt.Close the pan with a lid.Keep checking in between ,so that the veggies are not burnt. The veggies will cook by itself .The veggies should not loose its crunchiness .Its fine if its just the state of half boiled.

3.While the veggies are cooking grind together the coconut,green chilies and cumin seeds.

4.Add the ground paste to the veggies .Switch off the stove when the veggies and paste start blending together.

5.Season it in 1 Tsp of  Coconut oil with Mustard seeds,curry leaves and Asfoetida/hing.

6.When the avial is ready to serve mix the yoghurt along with it and serve.It goes very well with Venpongal,Adai and with the combination of rice and appalam.